Total Time
15mins
Prep 15 mins
Cook 0 mins

A great blend of flavors that goes so nicely in a sandwich! Adapted from The Nut Gourmet cookbook by Zel Allen.

Ingredients Nutrition

Directions

  1. Mix carrots, walnuts (or pecans), olives, pimientos, garlic in a bowl.
  2. Add enough mayonnaise to moisten them well and hold the ingredients together.
  3. Fold in basil.
  4. Spread each slice of bread with a little mayonnaise and place the carrot/walnut mixture on 4 of the slices.
  5. Top with remaining bread.
  6. Cut in half and enjoy!
Most Helpful

5 5

Wow! This sandwich brought back some childhood memories from the late 50s! Same recipe with the exception, my mom added dates. Sometimes she would sub cream cheese for mayo. Hmm__MM!

5 5

DH and I recently had this for lunch and I am making it again today. Today I will bump up the green olives and since I am out of pimentos, I'll throw in 1/2 a red pepper, raw. Awesome wonderful goodness! Thanks Sharon123! Another great recipe! UPDATE: After making this several times, I thought I'd mention that now I add about 1/4 cup nutritional yeast and 2-3 Medjool dates. We love it!

4 5

There is so many tastes and textures going on in this sandwich that there is no way you can miss meat. The only difference that I made was to skip that garlic because my olives were marinated in garlic and therefore carried that flavour already. I used fat free mayo which keeps all the fat in this the good kind. Made for PAC Fall 2009.